Adventure 2004

Supper – By cook group, Meals as ordered by each cook group, with instructions. (See Choices below)

Mashed Potato. Bag contains powdered milk; mix with 1 cup of boiling water for 2 servings.

There is a limited opportunity to swap out or add. Unlimited opportunity to take something out and to trade between individuals.

Breakfasts may be granola bars, pop tarts, or oatmeal; reasonable opportunities to swap and add.

Start with an empty 1 gallon bag and mark it with your name. You can break down smaller bags by days after you mix.

Once everyone has made one pass at the ingredients, we will determine maximum quantities for subsequent passes, and continue distributing until ingredients are gone or everyone has all they want. So, for example, if you like lots of peanuts, don’t max out cereal and leave some room for more peanuts when you come by for seconds.

Chicken Curry (Less rice for a cook group of 3)

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish One Pot Meals

Poultry Rice

Supper Trail

Ingredients:

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** Package Together **

3 Cups Rice, Instant

2 Cube Chicken Bullion

1 Pkg. Cream Of Spinach Soup Mix

(or 4 packs of instant if you do this in a bag)

** Package Separately **

10-12 Oz Canned or Foil Pack Chicken

1 Tsp Curry Powder

Salt -- as needed (I used about ½ teaspoon)

3 oz Coconut -- grated

7 oz Peanuts -- salted

1 C Raisins

5 C Water

1. Add water, soup mix, and bullion to pot and bring to a boil. Add rice. Simmer gently for about a minute.

2. Add chicken, curry powder, and salt

3. Cover, and set aside for 5-10 minutes

4. Serve with coconut, peanuts and raisins.

(You can try this in a bag with instant soup and granulated bullion.)

Makes about 6 cups.

Shell Noodle Surprise (adapted from an unknown person who adapted it from Backpacker magazine)

Before leaving town, mix a bag of shells and spices containing the following:

For a cook group of 3:

· 3.5 cups medium shells (or about ¾ lb or other small/medium pasta shape)

· 2 cup dried tomatoes

· 3 teaspoons basil

· ½ teaspoon garlic powder

· 1 packet Lipton Onion Soup (subst. beefy onion soup)

· 1 packet Lipton Garlic Mushroom Soup (Substitute Lipton onion mushroom)

At time of meal preparation add:

· 6 cups of water

· 2 Tablespoons oil

Add 1-2 teaspoons of salt and a splash of oil to about 6 cups of water and bring to a boil. (This is less than the 2 ½ quarts of water that would be used in the kitchen, so the oil is to help prevent sticking, Usually I’d boil at a little lower than a rolling boil too, but water will stay cooler at higher altitude anyway.)

While the pasta is boiling, put the sauce mix into another pan and mix in 1 cup water and 2 tablespoons of oil. Stir it a few times while you’re waiting for the pasta.

Heat the pan with the sauce while stirring until boiling Reduce heat and simmer about 3 minutes while stirring, but maybe a little more at high altitude.

Drain the pasta (use the lid) when it seems to be cooked the way you like it (probably before the sauce is ready).

(Was suggested that you could add the sauce packet and oil to partly drained pasta and stir while simmering to make this a 1 pot meal)

Combine sauce packet, 1 ¾ cups of water, 1 (6 oz) can of tomato paste, and 1 tbsp oil in a saucepan. Cover and simmer for 15 minutes, stirring occasionally.

Chicken and Rice (Modified – Rice increased and soup decreased to reduce salt)

Remove from heat, stir again and cover. Let sit covered, stirring every minute or so, until the rice is done.

Add vegetable soup to about 3 cups of water and boil. Boil for about 10 minutes to soften the vegetables.

Break up the noodles in the two packages, so it will be easy to eat with a spoon.

Throw the flavor packets from the noodles away (you don’t need that much sodium).

Add 3 stroganoff packets and continue boiling over medium heat, stirring occasionally, until noodles are tender (about 8 minutes – more at high altitude).